What can I do with leftover hard-crack caramel?
After dunking creampuffs, I'm left with about 2.5 cups of slowly cooling caramel, in the hard-crack/light amber stage (probably got up to about 325º?) So what can I do with this? save it in jars to re-warm in a water bath? churn it into some kind of confection before it solidifies in my pan?